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Friday, March 20, 2009

In Chinese, dimsum is often translated as "to touch your heart". It consists of a variety of small dumplings made of meats, veggies and other delicacies. Traditionally they are served with tea but like hors d'oeuvres they are tiny portions served hot or cold as appetizers. Steamed meat dumplings dipped in soy-citrus sauce are very tasty but my personal favorite is fried dumplings dipped in sweet chili sauce. Dumplings are delightful, comfort food. They're easy to make and freeze well. When you are ready to fry them, take them out of the freezer and let them sit for a while in the fridge to thaw so the oil won't splatter during frying.Most of the time I include some finely chopped cabbage to my beef wontons to keep them very moist but today I decided to make it pure beef and onion for the recipe I am submitting to Weekend Wokking. The host this month is Palachinka and the secret ingredient for April is Beef

2. Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Place about a tablespoon of filling in the center of the wrapper. Take the four corners of the wrapper and bring them up to the center to form a pyramid shape. Press together where the edges meet to seal the shape. Make sure no air is trapped inside as you seal the edges. You can do this by pressing around the filling to vent out air bubbles. This will allow the wontons to keep their shape and prevent them from ballooning up when fried.Make sure the oil is hot before gingerly placing the wontons in the oil to avoid oil splattering.